The Martaban Collection

Rooted in the timeless tradition of slow-curing, our artisanal pickles are matured in traditional ceramic jars under the Indian sun. A tactile celebration of heritage and bold flavor.

SPICE LEVEL:
BASE:
Banarasi Bharwa Lal Mirch Achar (Stuffed Red Chilli Pickle)
GI-TAGGED

Banarasi Bharwa Lal Mirch Achar (Stuffed Red Chilli Pickle)

Experience the iconic heritage of Kashi with our stuffed red chilli pickle. Sun-dried premium local red chillies are carefully slit, deseeded, and hand-stuffed with a secret blend of ground mustard seeds, fennel, fenugreek, dry mango powder (amchoor), and pure cold-pressed mustard oil. Matured naturally under the warm sun of Varanasi.

₹180
Traditional Banarasi Aam Ka Achar (Mango Pickle)

Traditional Banarasi Aam Ka Achar (Mango Pickle)

A timeless heirloom recipe of baby green mangoes chopped and cured in traditional Panch Phoron spices (fennel, fenugreek, mustard, cumin, and nigella seeds) and pure mustard oil. Tangy, spicy, and perfectly textured to compliment any Indian meal.

₹150
Vedic Spicy Lehsun Achar (Garlic Pickle)

Vedic Spicy Lehsun Achar (Garlic Pickle)

Plump, peeled cloves of premium garlic infused with turmeric, chili powder, crushed mustard, and a dash of split fenugreek seeds. Aged in small batches, this pickle offers a bold, savory, and spicy kick that benefits digestion and immunity.

₹160
Banarasi Sun-Dried Amla Achar (Gooseberry Pickle)
GI-TAGGED

Banarasi Sun-Dried Amla Achar (Gooseberry Pickle)

Nutritious wild gooseberries (Amla) steamed and cured in cold-pressed mustard oil, sea salt, green chillies, and aromatic dry-roasted spices. A perfect balance of sour, bitter, and spicy notes, rich in Vitamin C.

₹140
Teekha Hari Mirch (Green Chilli Pickle)

Teekha Hari Mirch (Green Chilli Pickle)

Crisp green chillies pickled with crushed mustard seeds, split fenugreek, turmeric, and sour lemon juice, cured in cold-pressed mustard oil for a sharp, zesty kick.

₹150
Traditional Martaban Jar
THE PROCESS

Why the Martaban?

Our pickles aren't just made; they are matured. The porous nature of traditional ceramic Martabans allows for gentle air circulation while protecting the spices from harsh light. This slow, natural curing process—often taking weeks under the gentle warmth of the sun—is the secret behind the deep, complex flavors that define our heritage collection.

Read our story arrow_forward